Description
Incredible 8-ingredient Banana Brownies! Moist, rich brownies with a hint of banana flavor. Made with peanut butter and sweetened with maple syrup, these better-for-you-brownies come together in no time. One bowl, simple to make, and gluten free.
Ingredients
Units
Scale
- 1/2 cup overripe mashed banana (mine were totally brown!)
- 3/4 cup natural peanut butter* (ingredients should be peanuts and salt)
- 1/2 cup pure maple syrup
- 1 large egg or flax egg**
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 cup chocolate chips, plus more for sprinkling on top (walnuts are amazing too!)
- Chocolate Cream Cheese Frosting, optional for topping
Instructions
- Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper.
- Mash banana with a fork in a large mixing bowl and measure to ensure you have 1/2 cup. Add peanut butter, maple syrup, egg or flax egg, and vanilla. Whisk well to combine.
- Add cocoa powder, baking soda, and salt if your peanut butter is unsalted. Whisk to combine then stir in in chocolate chips.
- Pour batter into prepared baking dish. Top with a few more chocolate chips and flaky salt if you're feeling fancy. Bake for 27-28 minutes, or until a knife comes out with a few crumbs. Do not over-bake! Let brownies cool in pan on a wire rack for at least 30 minutes (or ideally until fully cooled) before slicing. These are amazing right out of the refrigerator, too!
Notes
*Peanut butter should have a drippy consistency. Add 1/4 tsp fine sea salt if it's unsalted.
** We tested this recipe with both an egg and a flax egg. The egg version (shown in the photos) results in slightly more cakey and puffy brownies. The flax version was more fudgy and a little flatter. For the flax version, make a flax egg by whisking 1 tbsp ground flaxseed with 3 tbsp water and set aside to gel for 5 minutes. Then use in recipe as directed.
Keywords: banana brownies